Coconut Shortbread Cookies
Yield: 24 cookies
Preheat oven to 350° F and adjust 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
Using an electric mixer beat the shortening until slightly soft. Add the vanilla, salt and sugar, and beat to mix. On low speed gradually add the flour, and beat until the mixture holds together. Add the coconut and beat briefly until incorporated.
Turn the dough out onto a large cutting board, and with your hands form it into a log 8 inches long. Chill the dough until firm, at least 30 minutes.
Using a sharp knife slice the dough into 24 cookies. Place the cookies at least 1 inch apart on the prepared baking sheets.
Bake two sheets at a time for 12 to 15 minutes or until the cookies are golden brown and crispy.
Let the cookies cool on the sheets for a few minutes until the cookies are firm enough to be handled. Then with a wide spatula, transfer to racks to cool. Store in an airtight container.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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